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Chicken Broth No. 2
From The art of cookery, 1899
Serves 2
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
499Calories
23 gProtein
83 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories499 kcal
Protein23 g
Carbohydrates83 g
Fiber2.8 g
Sugars9.8 g
Total Fat7 g
Saturated Fat1.8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol14 mg
Sodium682 mg
Potassium695 mg
Calcium33 mg
Iron2.1 mg
Magnesium66 mg
Phosphorus295 mg
Zinc1.9 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A4.7 mcg
Vitamin E0.2 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9 mg
Folate40 mcg
Choline44 mg
Caffeine0 mg
Water445 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 47. The excerpt below is the record exactly as published.
Chicken Broth No. 2. — To four cups of chicken stock add one cup of vermicelli
Cook this with the app: pantry check, scaling, and the assistant.